Description
This Creamy Pumpkin Alfredo Pasta combines the comforting flavors of pumpkin puree with a rich, cheesy Alfredo sauce. Perfect for fall or anytime you crave a cozy, luscious pasta dish, it features fettuccine tossed in a velvety blend of pumpkin, butter, cream, Parmesan, and aromatic sage, finished with a hint of nutmeg for warmth.
Ingredients
Scale
Pasta
- 12 oz (340g) fettuccine or pasta of choice
Sauce
- 1 cup (240ml) pumpkin puree
- 1 cup (240ml) heavy cream
- 1/2 cup (50g) grated Parmesan cheese
- 1/4 cup (60g) unsalted butter
- 3 cloves garlic, minced
- 1 tablespoon fresh sage, chopped (plus extra for garnish)
- 1/4 teaspoon ground nutmeg
- Salt and freshly ground black pepper to taste
- 1/4 cup (60ml) reserved pasta water (if needed)
Optional
- Grated Pecorino Romano for serving
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the fettuccine or your pasta of choice and cook until al dente, usually about 8-10 minutes depending on the pasta. Drain the pasta, reserving about a cup of the starchy cooking water for later use.
- Sauté Garlic and Sage: While the pasta is cooking, melt the unsalted butter in a large skillet over medium heat. Add the minced garlic and chopped fresh sage, sautéing until fragrant and the garlic is lightly golden, about 2-3 minutes.
- Make the Pumpkin Alfredo Sauce: Whisk the pumpkin puree and heavy cream into the garlic and sage mixture until smooth and evenly combined, forming a rich, golden sauce.
- Add Cheese Off Heat: Remove the skillet from the heat and slowly stir in the grated Parmesan cheese, mixing constantly to ensure the cheese melts smoothly without clumping or becoming grainy.
- Season the Sauce: Season the sauce with salt, freshly ground black pepper, and a pinch of ground nutmeg. Taste and adjust the seasoning as needed to balance the flavors perfectly.
- Toss Pasta with Sauce: Add the drained pasta directly to the skillet with the pumpkin Alfredo sauce. Toss everything together until the pasta is evenly coated. If the sauce feels too thick, stir in a splash of the reserved pasta water to loosen it to your desired consistency.
- Serve: Plate the pasta immediately, garnishing with additional grated Parmesan or Pecorino Romano cheese, extra fresh sage leaves, and a crack of black pepper. Enjoy your creamy, comforting pumpkin Alfredo pasta!
Notes
- Reserve pasta water to adjust sauce consistency and help sauce adhere to the pasta better.
- Removing the pan from heat when adding cheese prevents the sauce from becoming grainy.
- Use fresh sage for the best flavor, but dried sage can be substituted if necessary (reduce quantity).
- Optional Pecorino Romano cheese offers a sharper flavor to complement the Parmesan.
- For a lighter version, use half-and-half instead of heavy cream, though the sauce will be less rich.
